The story
At the Suvretta House in St. Moritz, executive chef Fabrizio Zanetti directs a demanding kitchen that balances classical technique with seasonal ambition. His approach to alpine haute cuisine relies on precise sourcing rather than theatrical presentation, a method that recently secured a seventeen point Gault Millau rating for the Grand Restaurant. The daily changing le grand menu often pairs delicate Atlantic sea bass with South African scampi grilled over yakitori coals. Citrus zest replaces juice in his caviar pasta dishes to maintain a cleaner acidity balance.
Diners in the candlelit dining room encounter signature preparations that demand immediate attention. The black truffle soup arrives directly from a two hundred degree oven, requiring guests to cut through a crisp pastry lid before tasting chunks of foie gras and calf tongue. A fish version of the traditional beef wellington replaces meat with seasoned fillet wrapped in puff pastry. Service here requires formal attire, reflecting the establishment’s commitment to classic European cuisine.
A level below the main floor, the Stube offers a sun-drenched terrace and a more relaxed pace under head chef Martina Federici. Her eight-person brigade prepares everything from salt-crusted turbot to handmade gnocchi tossed with early spring peas and morels. Kurt Walters has guided tables here for thirty-five years, maintaining order while personally flaming crepes Suzette at passing tables. This two-tiered structure allows the property, originally founded in nineteen twelve by Anton Bon, to serve distinct culinary visions without compromising their reputation for Swiss-French cooking.
Recognition
Ambience
Details
History
The rustic "Stube" at the "Suvretta House" has a huge fan club. No wonder. The large sun terrace is a dream, an oasis of calm. And the two hosts do a fantastic job: Head chef Martina Federici, expertly supported by Executive Chef Fabrizio Zanetti, excels in every area and never loses her composure or her cheerful smile, even during peak service. Kurt Walters is the poised, long-serving maître d' and tartare master on the front line. "I've been working in paradise for 35 years," he says. Martina cooks what the guest requests alongside her eight-strong brigade. It can be a Wiener Schnitzel, souffléed in foaming butter, or a cheese fondue made according to the old "Suvretta House" recipe. But she is always ready for culinary flights of fancy: whole sea fish (sea bass, turbot, sole) are always on the menu, and the sea bream baked in a beautifully crafted salt crust is an absolute hit. Martina also demonstrates her class in the finer details: the amuse-bouche featuring Engadin tartare, Gillardeau oysters, dashi, and chive mayo was nothing short of spectacular. Thai cuisine is also available: wonton soup with chili and coriander, spicy but not overpowering; the elegant duck ravioli are scooped from the hot broth with chopsticks. Even behind the simple term "daily pasta" lies something delightful: this time, gnocchi with the first morels and peas of the season. By the way, "five-star tuning" for the peas: hand-peeled and halved. The Carnaroli Gran Riserva risotto is also highly popular, shaved with winter truffle tableside upon request. A nice touch: because many "Suvretta" guests bring their children, there is also a children's menu: "Captain Bluebear" (Wiener Schnitzel), "Angry Birds" (chicken strips), "Papa Moll" (meatballs with elbow macaroni), and much more. Non-hotel guests are also welcome in the "Stube" – mayor Christian Jott Jenny is a regular.
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